Indulgent, vegan shawarma wraps, served with vegan mayo. For a quicker option seitan can be bought ready-made. Seitan is a great, high-protein option.
Ingredients
For the seitan strips
For the marinade
For the shawarma
To serve
Method
- Add the chickpeas, nutritional yeast, powders, oregano, soy sauce, tomato paste, paprika, pepper, vegetable stock, mustard and liquid smoke (if using) to a food processor and process until well mixed.
- Transfer to a mixing bowl and add the vital wheat gluten. Stir in, and then knead with your hands until it goes from soft and sticky, to just starting to get firm.
- Flatten it on a work surface and pat it down into the shape of a steak. Wrap it loosely in tin foil and place into a steamer, over boiling water, to steam for around 20 minutes.
- After steaming, remove from the foil and cut into thin strips (about 5mm thick).
- Mix the marinade ingredients. Put in a frying pan set over medium heat. Add the seitan strips and coat well in the marinade.
- Fry the seitan in the marinade, turning it regularly, until all the pieces are nicely charred and crispy on the outside. This will be a quick process – just a couple of minutes.
- Spread mayo or hummus onto the flatbreads, pittas or wraps. Add shredded lettuce and sliced cucumber and tomato, a few seitan strips, and finish with a good dollop of the vegan tzatziki (if using).
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